Braised Lamb Shoulder with Grapes

Low and slow for this fall-off-the-bone braised lamb shoulder with grapes. Carve and serve it or throw it back in the pan for those crispy edges!

INGREDIENTS

- Whole lamb shoulder - Canola or vegetable oil - Kosher salt - Black pepper - Garlic powder - Onion - Garlic cloves - White wine - Chicken stock - Seedless red grapes, - Thyme sprigs

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Preheat the oven to 325 degrees F. Let the lamb should sit at room temperature for at least 30 mins before roasting.

INSTRUCTIONS

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Rub the salt, pepper and garlic powder all over the lamb, rubbing it into the meat. Heat 1 Tbsp. oil until hot but not smoking in a large oven-safe pan or roasting pan.

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Place the lamb, fat-side down into the pan and sear until browned on all sides. Remove the lamb to a plate and pour off all but 1 Tbsp. of drippings.

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If the drippings are burnt, pour off all of them, wipe out the pan and heat another Tbsp of oil until hot.

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